Crab Gumbo

Ingredients

• 1 can of tomatoes
• 1 dozen okra
• 1 onion, cut fine
• 1 tablespoonful of lard
• 2 tablespoonsful of flour
• Approximately 1.5 quarts of boiling water
• 1 dozen crabs

Directions

1. Heat the lard in a large pot over medium heat.
2. Sift in the flour and stir until it turns brown to make a roux.
3. Add the tomatoes, okra, and finely cut onion into the roux and mix well.
4. Pour in about 1.5 quarts of boiling water and let the mixture cook until the vegetables are done.
5. In a separate pot, boil 1 dozen crabs in water for a few minutes, then remove from water.
6. Remove the top shell from the crabs and clean them thoroughly.
7. Add the cleaned crabs into the gumbo and let everything boil for an additional 15 to 20 minutes.

Source — New Orleans Cookbook
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Grilled Partridge

Ingredients

• 1 Partridge
• Garlic
• Salt (to taste)
• Black pepper (to taste)
• Chopped parsley
• 1-2 leaves of laurel
• Fine olive oil
• Lemon juice
• Watercresses for garnish
• Slices of lemon for garnish

Directions

1. Wipe the partridge dry after washing, and split it to prepare for broiling.
2. Place the partridge in a deep dish that has been well rubbed with garlic.
3. Sprinkle the partridge with salt, pepper, chopped parsley, and lay a leaf or two of laurel over it.
4. Drizzle some very fine olive oil over the partridge.
5. Cover the dish and leave it to marinate for two or three hours.
6. Preheat a buttered gridiron over a clear fire.
7. Broil the partridge on the gridiron, turning often, until fully cooked.
8. Serve the partridge on a very hot dish, squeeze a little lemon juice over it.
9. Garnish the dish with a wreath of watercresses and dot with slices of lemon.

Source — The Unrivalled Cook-Book
Prepared by Dipesh Shah
Louisiana Anthology
April 2, 2024

Chocolate Custard

Ingredients

• 1/4 lb of cocoa powder
• 4 cups of milk
• 8 eggs
• 2-3 tablespoons of sugar
• Chocolate macaroons

Directions

1. Mix the milk and cocoa into a bowl, mixing until a smooth paste.
2. Boil the mix for 15 minutes.
3. Stir in the sugar, then cool for.
4. Beat well all 8 eggs in a bowl. Stir them into the cooled mix gradually.
5. Bake the mixture in cups and serve with a macaroon on top of each.

Source — Creole Cookery Book
Prepared by Cameron Westerfield
Louisiana Anthology
April 2, 2024

Breakfast Casserole

Ingredients

• Cup of diced onion
• Cup of diced bell peppers
• Half a cup of mushroom
• Cup of diced sausage
• Pre-cooked chopped ham
• A dozen eggs
• Shredded cheese
• Cup of diced potatoes
• Half a cup of milk

Directions

1. Place the diced potatoes on a glass pan.
2. Pre-cook the onions, bell peppers, mushroom, sausage on a pan.
3. Add salt, pepper, paprika to taste.
4. Whisk the eggs, milk and shredded cheese together.
5. Spread the vegetable and meat mixture on the glass pan on top of the potatoes .
6. Pour the whisked mixture of eggs, milk and cheese on top of the vegetable and meat mixture.
7. Bake till the edges are golden brown.
8. Serve after 10-15 mins.

Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Chicken Soup, Cold

Ingredients

• Two young fowls
• One head of celery
• Half a cup of rice;
• One gallon of water
• Quarter pound of cooked ham

Directions

1. Cut the fowls to pieces.
2. Chop the celery fine.
3. Put the cut celery with the fowls into the pot with enough water to cover them.
4. Stew for an hour.
5. Add the remainder of the boiling hot water.
6. Strain the soup after two hours of boiling.
7. Set it aside to cool.
8. Add roasted fine powdered parsley when the water is clear and cold.
9. Add oven dried ham to the mixture.
10. Add fine grated salt and pepper to taste.
11. Stir in last of all a pint of rich fresh cream.
12. Serve with diced bread with lemon juice.
13. Eat cold.

Source — The Unrivalled Cook-Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Tomato Aspic

Ingredients

• One can of tomatoes
• One slice of onion
• Two bay leaves
• Celery tops
• Salt
• Cayenne
• A box of gelatine
• Lemon
• Lettuce leaves
• Mayonnaise

Directions

1. Steam and put one can of tomatoes in a sauce pan.
2. Put one slice of onion.
3. Add bay leaves and few celery tops.
4. Bring to boiling point.
5. Soak three-quarters of a box of gelatine in one-half cup of cold wayer for one and half hour.
6. Add the three-quarters of a box of gelatine to the tomatoes mixture.
7. Mix until dissolved.
8. Add the juice of half a lemon and strain again.
9. Mix until dissolved.
10. Pour into egg cups or moulds and let stand aside on ice for four or five hours.
11. When ready to use plunge the cups in hot water for a minute.
12. Turn the aspic out on lettuce leaves. .
13. Serve with mayonnaise.

Source — New Orleans Cook Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024

Lincoln Cake

Ingredients

• One pound of butter
• One pound of sugar
• Six eggs well beaten:whitws and yolks separately
• Two cupfuls of sour cream
• One grated nutmeg
• One teaspoonful of powdered cinnamon
• One tablespoonful of rose water
• One teaspoonful of soda dissolved in hot water, and stirred into the milk just before adding it to the cake

Directions

1. Cream the butter and sugar.
2. Add the whipped yolks.
3. Add cream and spice.
4. Add flour.
5. Add rose water.
6. Add a double handful of citron cut into slips and dredged.
7. Beat the egg whites of the eggs.
8. Stir all well.
9. Bake in a card-shaped buttered tin.

Source — The Unrivalled Cook-Book
Prepared by Samrina Dhami
Louisiana Anthology
April 2, 2024